Search form

You are here

Grated cheese and long ferment?

Grated cheese and long ferment?

I would like to try making a cheese bread using a long fermentation period of 8 to 12 hrs. I am just curious if anyone has ever tried doing something like this. I was thinking of just adding the cheese, mixing it according to the "no knead" method and seeing how it turns out. I assume there is no risk of food poisoning with cheese or is there? The cheese I would be using is just a regular block of cheddar, which isn't raw.

But I don't want to accidentally lead you into food poisoning. Bacteria won't survive when you bake it. I'm not aware of anything that could survive the heat which would be an issue in this case, though I suppose there could be. For me personally, I consider the risk low enough that I wouldn't be concerned.

you might want to think about dusting the cheese with a little flour before tossing it in. Could be nut flour or small seeds. Just enough to keep the cheese from sticking to itself.

When I compare cheese fermentation to bread fermentation, the bread is much faster. I wouldn't be worried at all about the cheese fermenting or bothering the bread fermentation. However, if the bread fermentation is long enough (days) surface cheese might go moldy after it absorbs moisture from the dough.

All original site content copyright 2015 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom. It is part of the Federated Media Publishing - Food channel. Click here for advertising information.